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Photo for - Gluten-Free Margarita Snowballs

Gluten-Free Margarita Snowballs

Accented with zesty citrus flavours and tequila, these gluten-free cookies are impressive – and easy to make.

  • Yields: 30
  • Preparation: 35 minutes (+ 1 hour 25 minutes standing time)

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, at room temperature
  • 1 cup (250mL) flour, gluten-free, sifted
  • ½ cup (125mL) flour, almond
  • ¼ tsp (1mL) salt
  • ¼ cup (60mL) sugar, organic
  • 3 tbsp (45mL) tequila
  • 2 tbsp (30mL) zest, lime
  • 1 tbsp (15mL) Juice, lime
  • 1 tsp (5mL) orange, extract
  • 2/3 cup (150mL) icing sugar, organic
  • ¼ tsp (1mL) sea salt, fine

Instructions

  1. Whisk together gluten-free flour, almond flour and salt; set aside.
  2. Using electric mixer, beat butter and sugar until light and fluffy. Add tequila, lime zest, lime juice and orange extract; beat in flour mixture. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 350˚F (180˚F). Roll heaping tablespoonfuls of dough into 1-inch (250 mL) balls. Place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Freeze for 10 minutes.
  4. Bake for 15 to 20 minutes or until light golden around edges and tops are set. Let cool on baking sheet for 15 minutes; transfer directly to rack. Let cool completely.
  5. In small bowl, combine icing sugar and salt. Roll cookies in icing sugar mixture. (Can be stored in an airtight container at room temperature for up to 5 days.)
  • Alternatively, make crescents by rolling each ball into log, then shaping each log into semi-circle.
Photo of - Gluten-Free Margarita Snowballs

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, at room temperature
  • 1 cup (250mL) flour, gluten-free, sifted
  • ½ cup (125mL) flour, almond
  • ¼ tsp (1mL) salt
  • ¼ cup (60mL) sugar, organic
  • 3 tbsp (45mL) tequila
  • 2 tbsp (30mL) zest, lime
  • 1 tbsp (15mL) Juice, lime
  • 1 tsp (5mL) orange, extract
  • 2/3 cup (150mL) icing sugar, organic
  • ¼ tsp (1mL) sea salt, fine